Fustini's Oils and Vinegars
Bagna Cauda Salad

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Bagna Cauda Salad


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Bagna Cauda Salad

Submitted by Chef Sam Brickman

Prep Time10 min Cook Time15 min Total Time25 min Servings6 Gluten Free Dairy Free Nut Free



Step 1. 

Toss the sliced fennel with the Gremolata oil, season with salt and pepper, and bake in a 400° oven for 15 minutes until lightly caramelized.

Step 2. 

While the fennel roasts, chop the anchovy, garlic, and capers as fine as possible, and add to a bowl. Add sherry vinegar, and stir in olive oil to create a broken vinaigrette.

Step 3. 

When the fennel is cooked add it to a large bowl along with the radicchio, and endive. Add vinaigrette and toss.

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